2. Crumble graham crackers into food proessor. Add sugar, salt and slowly add butter. Mix well until you have a wet sand consistency. Then, transfer graham crackers to a pie pan. Pack firmly into the bottoms and sides of the pan and freeze for 20 minutes.

3. Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.

5. Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain. Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust. Cover pie with lime zest and freeze for a least 8 hours. You can also add lime zest before serving instead of prior to freezing.